Tuna with Avocado-Parsley-Lemon Salsa

Tuna is meaty but lean, so we paired it with a bold, rich sauce. No grill? You can sauté the fish instead.

Tbs. lemon juice

2

Tbs. capers

1

clove garlic, optional

1

cup flat-leaf parsley leaves

½

Tbs. extra-virgin olive oil

2

tsp. kosher salt

¼

avocado, diced

1

lb. tuna steak, ¾-inch thick

1

tsp. coarsely ground black pepper

1

Make the salsa: Blend 1 Tbs. of water with the lemon juice, capers, garlic, parsley, oil, and salt in a small food processor or blender until a sauce forms. In a bowl, toss the sauce with the avocado.

Season the tuna with the pepper and grill on a clean, oiled grate over medium-high heat until marked, about 2 minutes. Lift and pivot the tuna 90 degrees and grill for another 2 minutes on the same side. Turn the fish over and cook to desired temperature, another 3-5 minutes for medium. Serve with the salsa.

Cut the salmon into 1-inch pieces. Pulse in a food processor until minced.

In a large bowl, mix the onion, lemon juice, spinach, sour cream, mustard, and bread crumbs. Add the salmon and mix to combine. Form into 3-inch cakes that are ½-inch thick.

In a large non-stick sauté pan, heat 1 Tbs. of the oil over medium heat. Sauté half the cakes until lightly browned, 1-2 minutes per side. Heat the remaining 1 Tbs. of oil and sauté the remaining cakes.

PER SERVING

Calories: 330

Total Fat: 15 g

Sat Fat: 2 g

Protein: 29 g

Carbohydrates: 20 g

Fiber: 5 g

Sodium: 370 mg

Sweet & Sour Sesame Tilapia

Total Time: 15 minutes

Serves: 4

Almost any white fish will work. But remember: overcooked fish will be dry no matter what type you're using.

cup apple juice

1

Tbs. reduced-sodium soy sauce

2

Tbs. balsamic vinegar

2

tsp. cornstarch

½

tsp. toasted sesame oil

1

Tbs. sesame seeds

4

small tilapia filets

4

Tbs. canola oil

2

Make the sauce: In a small pot, boil the apple juice until reduced by half. In a small bowl, mix the soy sauce, vinegar, and cornstarch, then stir into the apple juice. Simmer until thickened, about 1 minute. Whisk in the sesame oil.

Gently press 1 Tbs. of sesame seeds onto one side of each filet. Heat the oil in a large non-stick sauté pan over medium heat. When the oil is hot enough so the tilapia sizzles when it goes into the pan, sauté the fish, seed-side down, until the seeds are golden, about 2 minutes. Turn and sauté until the tilapia flakes easily, 1-3 minutes.